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Breakfast Blend Extract
Color
Stats
OG1.078
FG1.013
IBU53
ABV8.40 %
SRM36
BJCP Style
15A. Porter, Robust Porter
Description
An Oatmeal Porter appropriate for Breakfast consumption
Submitted by SJHelmuth on 05-Aug-2009

Recipe Details
Tasting Notes A robust and roasty porter with coffee and cinnamon, complete with the smoothness of oatmeal. Maple syrup rounds out the profile
Awards
Boil Volume 2.50 gallons
Boil Time 60 minutes
Batch Size 5.00 gallons
Yeast Wyeast 1056 American Ale (80% app. attenuation)
Primary Fermentation Plastic, 7 Days
Secondary Fermentation Glass, 14 Days
Other Fermentation
Procedure Standard. Coffee coarsely ground and added directly to secondary. In the future, would allow a tertiary fermentation to allow grounds to settle out more completely, or a vodka extraction. Other flavoring ingredients added for last 10 minutes of boil, would move the maple syrup from boil to secondary in the future.
  Style Comparison
  Low   High
OG 1.050 1.078 1.065
FG 1.012 1.013 1.016
IBU 25 53 45
SRM 36 30+
ABV 4.8 8.40 6
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
38.4 % 4.70 Light Malt Extract Syrup Muntons 24.0 2.0
26.9 % 3.30 Amber Malt Extract Syrup Muntons 17.8 9.0
16.3 % 2.00 Corn Sugar Actually Maple Syrup, see additional ingredients 13.8 0.0
6.1 % 0.75 Rolled Oats 2.8 2.2
4.1 % 0.50 American Crystal 90L 2.5 90.0
4.1 % 0.50 American Chocolate 2.2 350.0
4.1 % 0.50 American Black Patent 2.1 500.0
  12.25     65.2  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
40.0 % 1.00 Cascade Whole/Plug 7.2 7.2 60 0.037 26.4
40.0 % 1.00 Cascade Whole/Plug 7.2 7.2 45 0.034 24.5
20.0 % 0.50 Cascade Whole/Plug 7.2 3.6 5 0.007 2.4
  2.50               53.0
Miscellaneous Ingredients
Weight/Units Name Notes
1 3 Last 10 minutes of boil
1 quart Maple Syrup Last 10 minutes of boil
2 cups Medium roast coffee added to secondary for a cold extraction
1 750 mL Kahlua as priming agent